Proscuitto Hang & Taste

Last updated on Feb 11, 2020 2 min read Charcuterie, Muscle

These were hung on 3 January.

I targeted a loss of 35% for both of them but the smaller piece didn’t take as long to get as the larger one as expected. I need to monitor these a bit closer next time, I overshot the small one a bit.There weights for the two pieces were: Large Piece:

  • 3 Jan weight 548g

  • 8 Jan weight 436g (20.4 % loss)

  • 13 Jan weight 367g (33.0 % loss) Small Piece

  • 3 Jan weight, 259g

  • 8 Jan weight 184 (30.0 % loss)

  • 13 Jan weight 152 (41.3 % loss) After weighing, they looked like this and smelled dark with the hint of juniper.

I sliced the large one first and tried out my new meat slicer on it.

It was a very interesting taste. I didn’t think it was as strong and lamb-like (or gamey) as I expected. Soft, moist and really good. What threw this one over the edge was to throw it in a pan and crisp it up a bit, then it was like a lamb in the face! It was really great, can’t wait to have a salad with some crisped lamb proscuitto on it. I cut up the rest and packaged it. I kept end scraps for stock. I think next time I’ll try to get a thicker piece of meat to start with and not do any juniper berries, they kind of overpower the aromatics.

All in all, I found the making of Proscuitto to be very easy and would like to try out some more meats. I’ve got an eye out for a leg of goat…

Father, Husband, Brewer, Professor

Middle aged guy trying to keep it all together and figure out how to best navigate the world as it is. Technology geek, practitioner of fermentation sciences, researcher, biologist.